1. Season chicken with S&P. Cook chicken in oil in large skillet about 12 minutes, flipping once. Remove from pan.

2. In same pan, cook and stir shallots (and kale if using) until tender. Add wine/broth and salt; bring to boil. Cook 2-3 minutes until thickened slightly. Stir in sour cream. Add spinach if using; cook until just wilted. Stir chicken back in and serve over rice.

This recipe is slightly adapted from Taste of Home. It's a go-to chicken recipe because it is cheap, fast, healthy, tasty and uses only one pan -- my top 5 criteria :)